Smoked Salmon Pasta


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This is a very tasty recipe you can do in about an hour then leave to chill in the fridge until needed. The great thing with salads is that you can take your time and make things look good on the plate without worrying about anything getting cold! Goes well with Rose or Chardonnay.

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  • 3 Tbs. of olive oil
  • Mixed lettuce leaves (inc. some red)
  • 4 slices Smoked salmon, or flake some tinned salmon (Hint: a pack of rough pieces of salmon is cheaper)
  • 230g Conchigli pasta shells
  • Sun dried tomatoes in oil - pick out 6 from jar (or soak dried ones in olive oil overnight)
  • 1 Tbs. of Red pesto
  • 1 tsp. Tomato puree
  • Medium tub of low fat fromage frais
  • 1 small onion
  • 2 lemons

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Boil the conchigli shells for 12 minutes. Drain into a colander and rinse with cold water for rapid cooling. While the pasta is boiling, heat some olive oil. Finely chop the onion and cut up the sun-dried tomatoes into small pieces with scissors. When the oil is hot, throw in the onion pieces and fry until brown. Remove from the oil with a slotted spatula when done and remove excess oil with kitchen paper.

Cut up the smoke salmon and put it in a bowl with the fried onion. The onion will lightly cook some areas of the smoked salmon. Squeeze all the juice from 1 of the lemons into the bowl. Add the sun dried tomatoes into the bowl and mix them in with the onion, lemon juice and smoked salmon. Add the cold pasta shells into the mix. Before adding the cream, pour it into a small bowl. Put some tomato puree and red pesto into a mug. Boil some water and add a small amount to the tomato mix (just enough to make the puree runnier), then stir them together and add them into the cream when the mix has cooled.

The mix of cream/pesto/tomato puree can now be poured into the pasta, salmon and onion pieces, as a dressing. Mix well and only add enough dressing to coat everything. The resulting salad is an appetizing mix of salmon and pasta in a light pink sauce. Chill the pasta for 1 hour and serve on each plate inside a ring of mixed lettuce leaves, with a slice or two of lemon. Croutons or triangles of toast could also be added, on a side plate. Garnish with flat leaf parsley or chopped chives.

Tip: For extra flavor in the dressing, only use half the lemon plus two Tbs. of whichever rose or white wine you are serving with the salad.

Yield: 2 servings (main course) 4 servings (appetizer)

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